Baked Pork Chops Recipe with Glaze

Baked pork chop covered with glaze and chopped scallions, on a plate next to quinoa salad with tomatoes.

5 stars (1 review)

Baked Pork Chops Recipe with Glaze

Moist and tender pork chops bake in the oven with a savory, sweet, and tangy glaze. These chops go well with nearly any side dishes. Prep them with a simple brine, or skip brining and have the chops on the table in under 30 minutes!

Prep Time10

Cook Time12

Total Time22

Course: Main, Main Course

Cuisine: American

Servings: chops

Calories: 270kcal

Author: Brittany Ervin

Equipment

1 large rimmed baking sheet

Ingredients

4 boneless center-cut pork chops
¼ cup light brown sugar packed
2 tablespoons Dijon mustard
1 tablespoon soy sauce
1 teaspoon garlic powder
Optional for Brine: ¼ cup kosher salt + ¼ cup light brown sugar

US Customary - Metric

Instructions

Prep Ahead: Brine if you have time! Place a ¼ cup of kosher salt and a ¼ cup of brown sugar in a large bowl. Pour one cup of very hot tap water over the top of the salt and sugar. Stir well to completely dissolve the salt and sugar. Then add several cups of ice to the brine to cool it down. Place the pork chops in the brine making sure they're completely submerged in the cool brine water. Cover the bowl and place it in the refrigerator. Brine the pork chops for a minimum of 2 hours but up to 24 hours in advance. Remove the chops from the brine and allow them to dry before proceeding.
Preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper. Set the pork chops on the parchment paper and pat them dry with a paper towel.
Set out a small bowl or a measuring pitcher. Combine the brown sugar, Dijon mustard, soy sauce and garlic powder in the bowl. Whisk well.
Brush the glaze over the pork chops on both sides. Pour any remaining glaze in the baking sheet.
Bake for 12- 15 minutes, until the internal temperature reads 145°F.
The glaze in the baking dish should have thickened as the pork chops baked. Brush the thick glaze over the top of each pork chop.
If desired, garnish with chopped parsley, scallions, crushed red pepper, or anything you like. Serve warm.

Video

Notes

Leftover cooked pork will keep well in the refrigerator for up to 3 days, stored in an airtight container.

To Freeze: Wrap the cooled chops individually in a layer of plastic wrap, then in a layer of foil. Place the chops all together in a freezer-safe bag with as much air squeezed out as possible. Freeze for up to 3 months, and thaw in the fridge overnight before reheating in the oven or microwave.

Nutrition